Vegan Cheesecake And Vegan Ginger Crust Food

VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
• Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
• Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.

7-INGREDIENT VEGAN CHEESECAKES

Steps:

• Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
• Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
• Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
• Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
• Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
• You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
• Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
• Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
• Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
• Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.

VEGAN CHEESECAKE AND VEGAN GINGER CRUST

Steps:

• For your crust:.
• You will need a 6 inch spring form pan for this recipe. You will also need to lightly grease the sides of the pan.
• Place a piece of parchment paper on the bottom of the pan and then replace the ring and close tightly. Now you're ready to start your cheesecake.
• Prepare 24 - 26 Mi-Del brand Ginger Snaps by processing in your food processor until it is fine and crumbly. (Set aside).
• *Note: You don't need any sugar for the crust because the cookies already have it. This makes a delicious crust and one that goes well with the lemony goodness of the cheesecake!
• For Filling:.
• * If you don't have a microplaner, you might consider purchasing one for this recipe. The zest is very fine and adds so much more flavor than if you only have a small grater. It is worth the extra money for the flavor that you get by using this!
• Blend Cream Cheese and Tofu together first in your food processor, then add the additional ingredients, including the lemon zest, and whip until smooth and creamy, (approx 5 - 7 mins). While that is processing, make your crust.
• Crust: Add the 2 Tbsp of melted margarine to the crumbs and stir until all of the crumbs are uniform in color and coated with the Earth Balance. Pour into spring form pan and press down, making sure to also push the crust about 1/4 to 1/2 inch up the sides of the pan all the way around.
• When finished with the crust:.
• Pour the filling into the greased pan and bake in a 350 degree oven for 1 hour and 15 minutes. The cake should be slightly browned on top. You can bake it for an additional 15 minutes if necessary to achieve the right brown-ness on the top.
• *Note: I use a gas oven, time varies slightly with an electric oven and if you are in the mountains, you'll need to add another 2 tsps of Tapioca flour so that it sets.
• When done:.
• Remove from oven and cool on wire rack. When cool to the touch, transfer it to the refrigerator and continue to cool for 2 hours. Serve and enjoy!

VEGAN CLASSIC CHEESECAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
• Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

VEGAN GRAHAM CRACKER CRUST (FOR VEGAN CHEESECAKE)

Steps:

• Mix together all the ingredients in a medium bowl.
• Use your fingers or the back of a spoon to press the mixture evenly into the bottom of a pie plate or cheesecake pan.